Delicious Seafood Pasta
By Amanda Scali

Spring has Sprung, and at McGrath, we are all looking forward to longer days, warmer nights and beach weather in our beautiful part of Adelaide.
 
Glenelg is the perfect beachside living dream, and in South Australia, we are also very blessed and spoilt rotten with delicious seafood on offer.
 
This seafood pasta will help welcome in Spring and fun in the sunshine.
 
 
What you’ll need:
 
400 grams Calamari, sliced into rings (It’s ok to get the tentacles too)
500 grams Cockles
400 grams of Prawns
2 cloves of Garlic, minced
Shallots, 1/2 bulb, diced
¼ of a bunch of Parsley, chopped
250 grams of Linguine
2 Tbsp Cooking oil
1 Tbsp of Capers
Diced tomatoes, 1 can, drained of liquid
White wine, 2 Tbsp (Use a dry white like a Pinot Grigio or a Sauvignon Blanc)
½ Lemon, juice of
 
 
Method:
 
Bring a saucepan of water to boil. Salt generously and add linguine.
 
Cook until al dente, tender but not soggy. Drain.
 
Heat a sauté pan over medium-high heat. Add cooking oil and then Garlic, shallots, and capers to heated oil. Sauté for 2 minutes.
 
Add diced tomatoes and wine, and sauté for another 3 to 4 minutes.
 
Add cockles to the pan. Cover with a lid and cook for 5 minutes. Give the pan a shake before removing the lid and folding in calamari and prawns. Cook for another 3 to 4 minutes, until squid, is cooked through. 
 
Toss with linguine and finish with lemon juice and then season to taste with salt and pepper. Garnish with Parsley.
 
Enjoy your Italian seafood pasta (preferably with a glass of white wine!).